It is supposed to be summer, but not quite so where I live. It won’t be until around the middle of June. And by late September it will start to get cold again. Three months is more or less like it. I look at the old backyard and shiver at the thought of all the digging, shovelling, and planting I have to do – not to mention pulling out the weeds. Not that I don’t like gardening, but the uncertainty of the weather and the miserably sensitive flowers that die seemingly at the blink of an eye get me frazzled. While I wait for the weather to come to its senses I plan on having a plan this year. I am going to grow better tomatoes and I absolutely won’t let the slugs eat my strawberries. How this can be achieved is another battle!
I look forward to using the patio again, to eat lunches and dinners and have bar-b-cues and drinks with family and friends. It is the most sought-after activity in my summer world. The very thought of sitting outside with a meal gets me excited. Salads with fresh garden produce, juicy hamburgers and hotdogs, grilled fish, fruits and vegetables prepared out on the grill. There will be mojitos and more mojitos and stuff that I will concoct while under the influence (much like last year). Vin d’orange is in the works. Gin and Tonic granita, watermelon sorbet, orange yogurt bars for Saira, all make the list. While I write this, I realize I have a plan for what to eat and drink all ready to go. I had better get working on the gardening plan soon. There will be an infestation of dandelions soon. Too bad I don’t like eating them!
Summer foods will need our favourite red onion pickle to go over hamburgers, hot dogs, and all kinds of tacos, Panko fried fish, kebabs and grilled meats. It’s made and ready, just waiting for the sun to stop playing hooky.
What’s your favourite must have summer condiment? Got a good recipe for dandelions that grow crazy in my backyard? Got someone who needs a summer job doing some gardening work?
PICKLED RED ONION
- Red Onion: 1 medium
- Vinegar: 1/2 cup
- Sugar: 1/2 cup
- Salt: a pinch
- Slice the onions. Separate the rings and set it aside.
- Mix the vinegar, salt and sugar in a small saucepan and heat till sugar is completely dissolved.
- Take off heat and let cool slightly.
- Mix the sliced onions into the vinegar mixture and let sit for 10-15 minutes.
- Pour into a sterilized jar and refrigerate.